She came from Connersville which is north of you. It’s about an hour west of Dayton. Connersville’s not very big, but at least they have Kunkel’s, Dairy Twist and a Pizza King but alas, no Mr. Weenie.
Bri2k
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Most margarine is made with hydrogenated vegetable oil, which is arguably even worse for you than real butter. So-called “soft spreads” (that come in a tub) have up to 40% water whipped into them to keep them soft. When you put it on toast (or grilled cheese), it just soaks the bread.
Nothing but butter in my household.
The hell? First no butter, now Yllaria’s talking margarine? There’s some in here what ain’t right.
I don’t classify margarine as food. I have never bought it, nor do I plan to.
Just yesterday, I watched Anne Burrell on the Food Network make a sandwich of bread and fresh mozzarella, dipped in an egg/parmesan mixture, then fried: http://www.foodnetwork.com/recipes/anne-burrell/mozzarella-en-carozza-recipe/index.html. I could definitely be onboard for some of that. If she’s cooking.
If not, it’s butter on the outsides of the bread; cheese in the middle. Tomatoes and crispy bacon are acceptable additions.
Butter on the outside though I’m shocked it hasn’t occurred to my parents to butter both sides.
When making peanut butter toast they both butter the toast first, it’s so unbelievably gross.
We use margarine but we call it butter. I confess that I don’t like real butter, it’s all creepy and white and it doesn’t taste right. Mmmm processed, yellow “butter.”
Y’all inspired me. I made BLTs for my wife and me tonight for dinner, but the Little Hand of Dorkness got a heart-smart grilled cheese sandwich: grated cheddar on whole wheat bread fried in the leftover bacon grease. Not a crumb was left.
outside only, and only real butter. Swiss makes an excellent grilled cheese sandwich.
Butter. No margarine. Since Earth Balance and Smart Balance became available, I use those sometimes, but nothing hydrogenated is allowed in my home.
Real butter. Only time margarine is used is when my kosher parents are eating over and I can’t use dairy in a meat meal.
I agree! My parents both did this, too! Bleah!
Add me to the list of people who melt the (real) butter in the pan before putting the sandwich in.
Definitely butter here, too. The only time I have margarine in the house is when I’m making (Buffalo style) wings, for the sauce. Otherwise, it’s always butter in this household, preferably cultured butter.
My grilled cheese of choice lately is a dense white bread buttered on both sides with real cultured butter, browned in my cast iron skillet with gruyere cheese and fig jam.
I got some great ideas from this thread. I often make cheese only, and add a ham slice on occasion. Tomato soup is the usual accompaniment.
Does anyone else think that cooked yellow mustard is pretty nasty stuff? I don’t include it any more on the ham/cheese combo.
Since tomatoes are in season, I’m thinking a cheese/bacon/tomato sandwich sounds pretty damn good. I have some crumbled feta for salads - gonna sprinkle a little on next time. I also have some Havarti cheese with dill, but I don’t think that is really an option.
To answer the OP - I butter one outside only, melt some butter in the griddle, put the unbuttered side down until browned, then flip. I like the idea of putting some kind of pressure while cooking to seal the thing together.
If you’re not expressing disbelief at his opinion…**Harborwolf **would rather wait for the butter to soften so he can spread on the bread than melt it in the pan.
And Yllaria, real butter. I’d rather eat butter and its calories than a potential carcinogen.
Wife is coming home tomorrow night to eat what women view as what diabetic women can eat of Real Food, not what they eat if they are unsupervised. She has loads of protein as I make a dash for the door.
Based on this thread, I tried it with butter today. Technically, it wasn’t grilled cheese because I added pastrami, but whatever.
I definitely should’ve waited for it to soften (or nuked it). The pressure of spreading the cold butter crushes the bread into Melba toast. Overall, the difference between butter and oil isn’t huge.
Oh, and I think stuff like Smart Balance is considered margarine, sorry. It’s cool if you don’t prefer the taste, or its proven to be less healthy, but I see a lot of rumor and speculation above.
Life as happy people requires we maintain some standards. We were given six showtimes plus one. Any more is gravy."